Raspberry Peanut Butter Daifuku Mochi

by brittany on August 2, 2012

I didn’t expect painting our house to be an easy task; I just didn’t expect it to be sisyphean in proportion.  We figured we’d spend evenings and weekends prepping and painting in-between picnics, bike rides, and summer parties, and maybe we’d finish in three or four weeks.  Nope.  We began pressure washing over two weeks ago, and now we’re at various stages of scraping, wood-filling, caulking, sanding, priming, and painting.  Approximately 1/10th of our house bears its final colors, which simultaneously heartens and taunts us.

We’ve cancelled plans, declined more invitations than ever before, and marked out hours on our calendars to spend on this project.  I didn’t help matters by creating endless extra hours of work with one very dumb mistake–I used the tube that was in the caulk gun before reading the label.  “Oh, clear caulk.  I’ve never seen that before,” I thought to myself.  Dear god, I used silicone sealer which is unpaintable and nearly impossible to remove.  The guy at the hardware store basically told me I was screwed before he suggested I try caulking right over it (and asking me, “Well, did you look good while you were doing it?  Because that’s the important part.”  I can’t figure out whether I think that’s inappropriate or not).

Whew, the caulk-over-silicone seems to be working, so at least the glacial momentum is forward at this point.  Wood filler seems to comprise 24% of our 1907 house, and that percentage will rise to 30 after I buy another tube, but at the end of the day, we are lucky to live in our sweet little home.

In the midst of all the house painting madness, I decided to tackle a new project–making my own daifuku mochi.  I’ve had the ingredients ready for months, but dreaded attempting the recipe because I surmised it would require more skill than I wanted to eke out of myself.  Unlike the house paint, the mochi turned out to be much easier than expected.  Yesssss.

I used Clotilde’s recipe for the daifuku mochi, but decided to fill mine with big, fresh raspberries because that’s what I had.  Also, I swapped the azuki bean paste for peanut butter because I’m not all that fond of the former.  In my mind, these would be PB&J mochi.  I think the flavor combination was great, but in the future I may only include the fruit and omit the bean or nut paste.  I like the texture and surprise of fresh, unsweetened fruit against the cushy mochi dough.

Raspberry Peanut Butter Daifuku Mochi (adapted from Chocolate and Zucchini)

Yield:  10 smallish daifuku mochi

Note:  This isn’t a large amount of daifuku mochi, but I wouldn’t recommend doubling the batch.  Just make one at a time because the dough is easier to work with when it is hot.

Note B:  Also, these are best consumed the day they’re made or the next day, so only make as many as you can eat and give away.

Note C:  I’m not the most fastidious about things like shaping mochi into perfect balls and I’m sure I’ll get better with practice, but they’re more charming because they look homemade, right?


10 large, ripe but firm raspberries

1/4 cup smooth peanut butter

3/4 cup mochiko flour (sweet rice flour–I found mine at an Asian grocery)

1/4 cup sugar

2/3 cup cold water

potato starch or corn starch for shaping (I used corn starch because that’s what I had)


As carefully as you can, coat the outside of each raspberry with a smear of peanut butter and set the coated berries on a plate.  If your peanut butter is too stiff, microwave it for 20 seconds before using.  Refrigerate the coated berries.

In a glass mixing bowl, combine the mochiko flour, sugar, and water and stir well.  Microwave for 2 minutes, then stir well.  Continue to microwave in 1 minute intervals, stirring after each session, until the dough becomes somewhat translucent.  It will be sticky and thick much earlier than it turns translucent, but stir it the best you can.  I microwaved mine for a total of 4 minutes.

While you’re microwaving the dough, get out a large rimmed baking sheet and generously spread your potato or corn starch on it.

When the dough is translucent, scrape it out of the bowl and onto the prepared baking sheet with a rubber spatula.  Use your hands to spread it into a rectangle, dusting the top with more starch as you go, but be careful because the stuff is hot.  Work quickly because the dough is less easy to work with as it cools.

Using a bench scraper or knife, cut the rectangle into 10 smaller squares or rectangles.  Place one coated berry in the center of a small rectangle of dough and gently stretch the dough around the berry.  Pinch to seal it shut, make sure it is well-dusted with starch, and place it on a plate (pinch side down).  Repeat with the rest of the dough rectangles.

Store leftovers at room temperature in a covered container for up to a day.


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